QUICK POACHED SALMON WITH DILL MUSTARD SAUCE
This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.
Provided by Karena
Categories Seafood Fish Salmon
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
- In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.
Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 68.8 mg, Fat 12.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 469.8 mg, Sugar 7.8 g
DILL POACHED SALMON
This poached salmon is a family favorite and its easy to do. I suggest serving rice and a veggie with this meal.
Provided by RH
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 219.3 calories, Carbohydrate 1 g, Cholesterol 74.1 mg, Fat 10.9 g, Fiber 0.2 g, Protein 25.8 g, SaturatedFat 2.2 g, Sodium 405.3 mg, Sugar 0.3 g
POACHED SALMON WITH DILL SAUCE
Known for its omega-3 fatty acids, tender salmon is treated with a creamy, classic dill sauce. Yum! -Patti Sherman, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.
Nutrition Facts : Calories 239 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.
GRILLED SALMON WITH LEMON-DILL SAUCE
Provided by Food Network
Time 25m
Yield 4 Servings
Number Of Ingredients 12
Steps:
- 1.Spray a grill grate with cooking spray or brush with oil.
- 2.Heat a gas or charcoal grill.
- 3.Brush the top of the salmon with the olive oil; sprinkle with the salt and pepper.
- 4.Grill over medium heat, skin side up, for 3 minutes.
- 5.Using a broad spatula, turn the fish over; grill for 5 to 7 minutes or until the salmon flakes easily with a fork.
- 6.Meanwhile, in a medium bowl, mix all of the remaining ingredients. Serve the sauce over salmon.
CHARDONNAY POACHED SALMON WITH DILL DIJON WHIPPED CREAM
Provided by The Hearty Boys
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Put the Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil and 2 fennel fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce the heat to low and let the liquid simmer for 10 minutes. Remove from the heat, discard the fennel and basil and let cool.
- Put the salmon into the foil pan and top with the remaining fennel frond. Pour the poaching liquid over the salmon. Cover the pan with foil and seal it tightly. Place the pan into the preheated oven for 20 minutes. Remove the foil halfway through the cooking process and baste the salmon. Reseal and finish poaching. Remove the pan from the oven, remove the foil and brush the top of the salmon with the poaching liquid to remove any white bits.
- When the pan is cool enough to handle place it over your sink. With a sharp knife, make a few punctures in the bottom of the pan to let the poaching liquid drain. Place the pan directly into the second pan to prevent dripping. Brush the salmon with olive oil, cover with foil and refrigerate overnight.
- To serve, cut the end off the foil pan and, with a spatula, slide the salmon onto a platter. Fan the lemon slices out along the top and garnish the sides with the dill. Serve with Dill Dijon whipped cream on the side.
- Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks form. Add the mustard and continue to beat on medium for 1 minute. Fold in the dill and season with salt and pepper, to taste.
- Transfer to a decorative bowl for serving.
DISHWASHER SALMON WITH A PIQUANT DILL SAUCE
Read the instruction manual below before continuing.
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut 2 (12-inch) square sheets of aluminum foil. Place 2 fillets side by side on each square and fold up the outer edges. Drizzle 1 tablespoon of lemon juice over each fillet. Season with salt and pepper.
- Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets. Make sure the packet is airtight by pressing down on it gently with your hand. If air escapes easily, rewrap.
- Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire "normal" cycle. When cycle is complete, take out salmon, discard foil, place 1 fillet on each plate, and spoon a generous serving of dill sauce overtop.
- Don't have a dishwasher? Bake foil-wrapped packets in a preheated 400 degree F oven for 12 minutes.
- The Instruction Manual: 1. Seal individual-size fillets in aluminum foil. DO NOT ATTEMPT TO COOK A WHOLE FISH. 2. Place fish packets on the top rack. 3. Add dirty dishes and lemon-scented soap. This optional step is not recommended for novices. However, as long as the salmon is tightly sealed in the aluminum foil, it will not absorb any soapy taste or smell. 4. Set the dishwasher to the "normal" cycle. Modern dishwashers have "economy" and "cool dry" settings, which are undesirable because they conserve heat. However, on the other end of the spectrum, the "pots and pans" setting tends to overcook the fish. 5. Run salmon through the entire wash-and-dry cycle: approximately 50 minutes for most models. I have poached salmon in almost every make and model, and although the temperatures and duration of the cycles vary with each machine, a little more or less "washing" will not affect it greatly because salmon is extremely forgiving. 6. To heighten the drama for your disbelieving guests, and to prove that you have nothing up your sleeve, let them crowd around the dishwasher when you load the salmon. When the cycle is complete, invite them back to witness the unloading. 7. Troubleshoot. The only time I ever had a problem was on live national TV. Five minutes before going on the air I learned that the heating element in the on-camera dishwasher was broken. After a quick huddle with the producer, I was forced to make the most of the situation by baking the salmon in the (gasp!) oven. To avoid this pedestrian fate, ask yourself the million-dollar question: When your dishwasher last completed its cycle, were the dishes hot? As long as the answer is yes, you are ready to poach.
- Melt the butter over medium heat in a saute pan. Add the leek, jalapeno, and garlic and saute until the leeks are translucent but not brown, about 5 minutes. Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to maintain simmer.) The liquid should reduce by half. Remove from heat and let cool.
- Transfer to a blender or food processor and add the dill, lemon juice, salt, and pepper. Puree until smooth. Reserve and reheat just before serving. Stir in the sour cream at the last minute.
POACHED SALMON WITH CUCUMBER-DILL SAUCE
From "The South Beach Diet" copyright 2003. (Save 2 fillets to use in Poached Salmon Spinach Salad for tomorrow's lunch.)
Provided by WendyMaq
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the salmon: Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover.
- Reduce heat and simmer for 10 minutes.
- Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
- To prepare Cucumber-Dill Sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dill, and mustard.
- To serve: place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dill sprigs, if using.
Nutrition Facts : Calories 222.3, Fat 4.2, SaturatedFat 0.8, Cholesterol 59.9, Sodium 147.8, Carbohydrate 7.7, Fiber 1, Sugar 3.1, Protein 24.2
GRILLED SALMON WITH DILL SAUCE
A quick, tasty dill sauce that compliments grilled salmon.
Provided by Desertdutchman
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
- Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.
Nutrition Facts : Calories 411.5 calories, Carbohydrate 3.5 g, Cholesterol 66.2 mg, Fat 35.1 g, Protein 19.9 g, SaturatedFat 5.8 g, Sodium 336.7 mg, Sugar 1.8 g
POACHED SALMON W/DILL SAUCE, COLD
Make and share this poached salmon w/dill sauce, cold recipe from Food.com.
Provided by chia2160
Categories Very Low Carbs
Time 45m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- in large pan, add salmon, cut in half if needed.
- add water, spices, wine, lemon juice, and vegetables to cover halfway.
- use 2 burners if necessary, heat to boil, cover and simmer on low 10-15 minutes.
- when salmon turns light pink, and opaque remove from liquid, chill.
- meanwhile make dill sauce- mix all ingredients together.
- slice cucumbers very thin, or use a mandoline, watch your fingers.
- decorate salmon with rows of cucumber to look like fish scales, serve w/ dill sauce.
- this can be served warm, but we prefer it cold or at room temp.
Nutrition Facts : Calories 234.3, Fat 10.4, SaturatedFat 3, Cholesterol 82.1, Sodium 159.7, Carbohydrate 4.1, Fiber 0.2, Sugar 1.2, Protein 29.2
SALMON WITH CREAMY DILL SAUCE
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.
Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
POACHED SALMON WITH DILL SAUCE
This recipe is from Coastal New England Summer Cooking by Sherri Eldridge. Salmon poached with white wine then combined with a creamy dill sauce. Yum. Plus each serving only has 275 calories and 7 grams of fat. Use the soy margarine to make this dairy-free.
Provided by Kree6528
Categories Very Low Carbs
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut salmon fillets into 4 portions.
- In a large saucepan, bring white wine to a simmer. Place fillets in saucepan; cover.
- Poach 12 minutes, or until the inner flesh has turned light pink.
- Remove salmon with slotted spatula, cover, and place in 250 degree oven.
- Combine hot poaching liquid in blender with remaining ingredients. Process for 1 minute. Always be careful when blending hot liquids!
- Return to saucepan and whisk until thickened.
- Serve poached salmon fillets with dill sauce spooned on top.
EASY POACHED SALMON WITH DILL
This is a simple recipe that tastes gourmet. Even your picky eaters will enjoy this one. Add more of the ingredients you love and omit any you don't enjoy or don't have on hand. This one is easy to prepare and hard to ruin. Great served with rice and veggies or salad **Extra fresh dill weed can be frozen in a plastic bag and keeps it's flavour beautifully.**
Provided by shannon0001
Categories Lemon
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 350 degrees fahrenheit.
- Remove any visible bones and cut off the head and tail (if it hasn't already been done for you) If using a poacher place the tray in the poacher, add 1/4 cup water and place your salmon in the tray skin side down.
- If you do not have a fish poacher (how many of us do?) you can use any oven safe pan large enough to hold your fish.
- Just crumple and crinkle a medium sized sheet of tin foil and place your fish on the foil skin side down.
- Add enough water to just come to the edge of the foil without spilling onto the fish (approx 1/3 cup).
- On top of the fish sprinkle all ingredients.
- Cover with lid or tin foil.
- Cook for 12-20 min's.
- For RARE fish, cook just until white liquid emerges from fish (this is the cooked fish oil).
- It will be pinky white on the outside and peachy pink inside.
- For more well done fish, cook until fish is a pinky white color all the way through.
- Place on a platter to serve.
- Leave onions, capers and dill on the fish.
- Slice lemons on the side for those who like fresh lemon juice.
- This salmon is great served with rice and steamed veggies or a salad.
POACHED SALMON WITH LEMON DILL SAUCE
A light poached salmon dish with an amazing, easy sauce.
Provided by Keanay
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Rinse salmon and pat dry.
- Combine chicken broth, onion, parsley, lemon, salt, and pepper in a large skillet. Bring to a boil. Add salmon to the skillet in a single layer. Bring back to a boil. Reduce heat, cover, and simmer until salmon flakes easily with a fork, 5 to 10 minutes. Remove salmon from the skillet and keep warm.
- Strain cooking liquid and reserve 2 cups.
- Melt butter in a small saucepan over medium heat. Whisk in flour, dill, sugar, and salt. Cook until bubbling, about 1 minute. Add reserved cooking liquid. Cook, whisking constantly, until sauce begins to thicken.
- Slowly stir 1/2 cup sauce into the egg yolks. Pour back into the saucepan. Cook, stirring constantly, until thick, 1 to 2 minutes. Do not boil. Stir in lemon juice. Spoon sauce over salmon. Serve remaining sauce alongside.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 4.9 g, Cholesterol 110.8 mg, Fat 11 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 316.1 mg, Sugar 1.2 g
POACHED SALMON WITH DILL AND LEMON
This is an easy-to-make poached salmon dish that requires minimal preparation. It goes well with rice pilaf and steamed asparagus.
Provided by China M
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Pour water and wine into a large pot. Add 4 lemon slices, peppercorns, dill, and bay leaf; bring to a boil. Reduce the heat until the liquid is calm with tiny bubbles rising to the surface. Allow the mixture to simmer, uncovered, for 20 minutes.
- Place 1 salmon fillet, skin-side down, into the pot. Cover and poach the salmon to desired degree of doneness, 12 minutes for pink interior to 17 minutes for fully-cooked. Remove the first fillet, place in a covered dish, and keep warm. Add the second fillet to the liquid and repeat the poaching procedure.
- Strain the poaching liquid into a smaller pot. Boil for 5 minutes. Stir in honey, salt, and pepper.
- Cut fillets into portions, top with remaining lemon rings, and pour sauce over top.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 5.6 g, Cholesterol 55.8 mg, Fat 11 g, Fiber 0.8 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 80.9 mg, Sugar 2.8 g
POACHED SALMON WITH DILL & TURMERIC
This is among my husband's favorites because it's always moist, tender, juicy and delicious. It's a quick, simple way to prepare salmon, and the robust turmeric doesn't overpower the taste of the fish. -Evelyn Banker, Elmhurst, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil and cumin over medium heat 1-2 minutes or until seeds are toasted, stirring occasionally. Stir in potatoes, 1/2 teaspoon salt and 1/8 teaspoon turmeric. Cook, covered, on medium-low 10-12 minutes or until tender. Stir in 1 tablespoon chopped dill; cook, uncovered, 1 minute. Remove from heat., Meanwhile, place salmon, skin side down, in a large skillet with high sides. Add dill sprigs, lemon zest, lemon juice, 1/2 teaspoon salt, remaining turmeric and enough water to cover salmon. Bring just to a boil. Adjust heat to maintain a gentle simmer. Cook, uncovered, 7-9 minutes or until fish just begins to flake easily with a fork. , In a small bowl, mix yogurt, pepper and the remaining 1 tablespoon chopped dill and 1/4 teaspoon salt. Serve with salmon and potatoes.
Nutrition Facts : Calories 350 calories, Fat 15g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 704mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
POACHED SALMON AND DILL SAUCE
"This salmon recipe is so easy, and people often tell me it's the best-tasting salmon they've ever had," says field editor Kathleen Jones of Newberg, Oregon. "The fish is moist and tender, and the dill sauce is a delightful complement."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- For dill sauce, combine the mayonnaise, yogurt, dill, onion, and basil in a blender; cover and process until smooth. Cover and refrigerate until serving., Place 2 in. of water, peppercorns and bay leaf in a large skillet. Bring to a boil. Reduce heat; add salmon. Cook, uncovered, for 4-8 minutes or until fish flakes easily with a fork. Remove with a slotted spoon. Discard bay leaf. Serve fish with dill sauce.
Nutrition Facts : Calories 230 calories, Fat 13g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 198mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
LEMONY GRILLED SALMON FILLETS WITH DILL SAUCE
Grilled lemons add a smoky tartness to a butter sauce made to enjoy with grilled salmon. A touch of dill adds a fresh, clean finish. -April Lane, Greeneville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (3/4 cup sauce).
Number Of Ingredients 12
Steps:
- Trim both ends from each lemon; cut lemons into thick slices. Grill salmon and lemon slices, covered, over high heat on an oiled grill rack or broil 3-4 in. from the heat for 3-5 minutes on each side or until the fish flakes easily with a fork and lemons are lightly browned., For sauce, in a small saucepan, combine the cornstarch, water and lemon juice; add butter. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in quartered lemon slices and seasonings. Serve with salmon and grilled lemon slices.
Nutrition Facts : Calories 320 calories, Fat 20g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 266mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
GRILLED SALMON WITH LEMON DILL SAUCE
Our Grilled Salmon with Lemon Dill Sauce will make you legendary in the kitchen (but we know you're likely already there, kitchen wiz). With a creamy, tangy lemon dill sauce and tender salmon, this recipe will leave family and friends asking for seconds. Whether you're firing up the grill for our salmon with dill sauce or using the broiler, you've got what it takes to make it incredible. In a pinch, you can substitute lime for lemon in the dill sauce for salmon. We love this dish for lunch and dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon.
- In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap; refrigerate 20 minutes.
- Heat gas or charcoal grill. Brush grill rack with oil. Remove salmon from marinade; discard marinade. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
- Meanwhile, in small bowl, mix sauce ingredients. Serve with salmon.
Nutrition Facts : Calories 250, Carbohydrate 12 g, Cholesterol 75 mg, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 11 g, TransFat 0 g
COLD POACHED SALMON WITH DILL MUSTARD SAUCE
The centerpiece of a summer solstice menu created in 2005 for The Times, this dish alludes to gravlax - the Scandinavian dish of cured salmon - with the spices used to poach the salmon and the sweet mustard sauce. The cooking technique here yields the most tender flesh you may ever encounter with salmon.
Provided by Nigella Lawson
Categories seafood, main course
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- To poach salmon, begin by placing the small bunch of dill inside cavity of the salmon, and put salmon in a fish poacher or a large roasting pan. (If necessary remove head to fit salmon in pan.) Cover with water, and add salt, sugar, mustard seeds, peppercorns and onion. Place over high heat, and bring to a boil. Turn salmon over, and cook 10 minutes. Turn off heat, and let salmon cool in water for about an hour.
- To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
- To serve, remove salmon from poaching liquid and lay on large sheet of parchment or waxed paper. Remove skin from top, gently peeling it away, along with fins. Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
- Lift backbone off fish in one piece, and pick out any other visible bones. Turn fish over, and remove skin as before. Then place second fillet alongside the first on platter. Arrange leafy sprigs of dill between fillets, and drizzle sauce on top. Scatter lemon wedges around edges of plate. Pass pitcher of sauce separately.
OVEN POACHED SALMON WITH DILL SAUCE
Make and share this Oven Poached Salmon With Dill Sauce recipe from Food.com.
Provided by erryn_kruppi
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Remove skin if using fillets.
- Cut fish into serving size pieces.
- Season with seasoning salt and arrange in single layer in greased, shallow baking dish.
- Pour wine over and cover with aluminum foil.
- Bake at 450 for 10 min/inch of thickness or until opaque.
- Remove from oven and drain cooking liquid into small saucepan.
- Stir in remaining ingredients and heat until just warmed through.
- Spoon over fish and serve immediately.
Nutrition Facts : Calories 318.3, Fat 14.7, SaturatedFat 2.8, Cholesterol 86.2, Sodium 277.3, Carbohydrate 6.3, Sugar 2.4, Protein 35.9
POACHED SALMON WITH DILL BBQ SAUCE
Steps:
- Season both sides of the salmon fillets with salt and pepper. Pick out a pan large enough to hold the salmon nice and tight in one layer. Toss the butter into the pan and melt it over medium heat. Add the garlic and ginger and let them sweat out their flavors for 2 minutes, being careful not to let them brown.
- Pour in the wine, water, and the Mutha Sauce. Then toss in the dill, sage, peppercorns, and mustard seeds. Bring the mixture to a gentle boil. Immerse the salmon, skin side down. Bring the liquid back up to a bubbly boil for 30 seconds. Cover the pan loosely with a lid and turn the heat way down low. Simmer for 10 to 15 minutes, til the fish begins to lightly flake. Gently lift the salmon out onto a plate, and keep it warm in a 140° oven.
- Strain out the dill, sage, peppercorns, and mustard seeds, leaving just the poaching liquid in the pan. Turn the heat up to high and bring to a rapid boil. Reduce the liquid for 2 minutes. Make the sauce by whisking the mustard and Mutha Sauce into the poaching liquid. Add the dill and the pepper. Divide the salmon into 4 portions, placing each on a soup plate. Ladle the brothy sauce over each portion and garnish with a sprig of dill. Now enjoy the dancin' flavors of this simple dish.
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